Transcript food borne illness - Fordson High School

LISTERIOSIS
Found In -Raw meat
-Seafood
-Raw milk or cheese
Symptoms
 Fever
 Headache
 Nausea
 Vomiting
SALMONELLA
 Found In
 Poultry (chicken, turkey, duck, pheasant)
 Red meat (beef, pork, lamb)
 Dormant time = 3-8 hours after eating
 Symptoms
 Headache
 Nausea
 Vomiting
 Diarrhea
 Fever
STAPHLOCOCAL POISONING
 Dormant 8-20 hours after eating contaminated food
 Found In
 Salami
 Cheese
 Potato or macaroni salad
 Puddings
 Cream pies
STAPHLOCOCAL POISONING
Continued
 Symptoms
 Abdominal cramping (stomach ache)
 Nausea
 Vomiting
 Diarrhea
 Prevention
 Use sanitary food handling methods
 Refrigerate foods
 Cook food thoroughly
E-COLI
Found In
Red meat (hamburger)
contaminated water
Fruit or vegetables grown in manure
 Symptoms
 Bloody stools
 Stomach ache and nausea
 Violent vomiting
 Dormant time =12 to 72 hours and may last 4 to 10 days
 Prevention
 Cook meats well done,
 Use sanitary food handling methods
 Wash all fruits and vegetables
 Drink pasteurized milk
BOTULISM
 Found In
 Poorly canned foods
 Dormant time = 12-36 hours after eating food
 Symptoms
 Double vision
Attacks the
 Difficulty swallowing
Nervous System
 Difficulty talking
 Difficulty breathing
 Death
 Prevention
 Use sanitary cans and seal cans tightly
 Each year 76 million become sick from Food Borne Illness (FBI)
 Babies, older people, and people already ill are more likely to
become very ill or die from a food borne illness.
 Hand washing is the most effective way to stop the spread of
illness.
 As few as 10 bacteria could cause some FBI.
 The USDA guidelines for food safety
 1 Clean
 2 Separate
 To prevent Food Borne Illness avoid:
 Eating raw eggs or foods containing raw eggs
 Unpasteurized (not cooked to high temperatures) juices.
 As few as 10 bacteria could cause some FBI.
 The USDA guidelines for food safety
 1 Clean
 2 Separate
 3 Cook
 4 Chill
 5 Avoid
 Never put foods on a plate that previously
held raw meat.
 The only way to know a food has been
cooked to a safe internal temperature is to
use a thermometer.
 The internal temperature of ground beef,
pork, and egg dishes should be 160 degrees.
 Chill perishable foods promptly
 Total time that perishable foods should be at
room temperature is less than 2 hours, only
1 hour it=f it is over 90 degrees.
 It is important to dry fruits and vegetables before you
put them away because moisture left on produce may
promote growth of microorganism.
 Cool food in shallow or small containers.
 The best way to thaw frozen food is in the refrigerator.
 The recommended temperature of the refrigerator is
40 degrees and just below 0 degrees for the freezer.
 Refrigerated leftovers become unsafe within 3 to 4
days.
 If in doubt, toss it out.